Crab Risotto

Crab Risotto

2 servings
Preparation 10 min
Cooking 20 min

400 calories per serving 


Ingredients

1 1/2 cup chicken broth   375 mL
4 tsp olive oil   20 mL
1 shallots, finely chopped   40 g
3/4 cup arborio rice   150 g
2 tsp Parsley and Garlic Base (Recipe)   10 mL
2 tbsp tomato paste   30 mL
4 tbsp frozen peas   28 g
2 snow crab legs, cooked   260 g
2 tbsp Parmesan cheese, grated   6 g
  ground pepper to taste    
1 pinch salt [optional]   0.1 g

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.

Method

  1. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  2. Heat the oil in a large skillet or saucepan. Sauté the shallot 2-3 min, until it becomes translucent. Add the rice then cook 1-2 min, with constant stirring, until the rice grains are well toasted and translucent. Add the parsley and garlic base, tomato paste and peas.
  3. Cook the risotto, using the warmed broth until the rice is creamy but still al dente.
  4. Meanwhile, shell the cooked crab meat, using a nutcracker and scissors. Add the crab meat to the risotto at the vary last minute to warm it up. Stir in the cheese.
  5. Remove the risotto pan from the heat and let stand for 2 min. Adjust the seasoning and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (160g)

Amount

% DV*

* DV = Daily Value

Calories

400

Fat

10 g

15 %

Saturated 2 g
+ Trans 0 g

9 %

Cholesterol

20 mg

Sodium

270 mg

11 %

Carbohydrate

69 g

23 %

Fibre

3 g

10 %

Sugars

3 g

Protein

15 g

Vitamin A

60 %

Vitamin C

15 %

Calcium

8 %

Iron

20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¾ serving
Grain Products: servings
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info

Claims

Free :
Added Sugar
Source of :
Calcium, Fibre, Folacin, Manganese, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C
Good source of :
Copper, Iron, Magnesium, Niacin, Potassium, Vitamin E
Excellent source of :
Selenium, Vitamin A, Vitamin B12, Vitamin K, Zinc

More info


This recipe is in the following categories: Rice/Grain | Shellfish | Main courses/Entrées | Halal | High Iron | Italian

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